Chinese long-life noodles with stir-fried vegetables

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chinese long-life noodles with stir-fried vegetables

Vegetarian, Family-Friendly, Dairy-Free

2 Servings, 510 Calories/Serving

25–40 Minutes

The longer the noodle, the longer the life—or so Chinese legend goes. Fresh ramen noodles and vegetables stir-fried with our vegan “oyster sauce” shine in this traditional good-luck dish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 ounce dried shiitake mushrooms
  • 6 ounces fresh ramen noodles
  • 3 scallions
  • 2 or 3 heads baby bok choy (about ½ pound total)
  • 1 or 2 carrots (about ¼ pound total)
  • 2 pasture-raised organic eggs
  • Sun Basket vegan “oyster sauce” blend (gluten-free tamari - coconut aminos - canola oil - red miso paste - pitted prunes - fresh garlic - molasses - fresh ginger - porcini powder)
  • 1 tablespoon sambal oelek (optional)

Nutrition per serving

Calories: 510, Protein: 20g (40% DV), Fiber: 13g (52% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 5g, Saturated Fat: 2g (10% DV), Cholesterol: 155mg (52% DV), Sodium: 720mg (30% DV), Carbohydrates: 70g (23% DV), Total Sugars: 9g, Added Sugars: Sugars (Molasses): 1g (2% DV).
Contains: Eggs, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Soak the mushrooms

In a small sauce pot, combine the shiitake mushrooms and enough water to cover. Bring to a boil, remove from the heat, and let stand until softened, 8 to 10 minutes.
While the mushrooms soak, prepare the ramen.


Cook the ramen

Bring a medium sauce pot of water to a boil. Add the ramen and cook until just tender, 3 to 4 minutes. Drain and rinse with cold water.
While the water heats and the ramen cooks, start preparing the vegetables.


Prep the vegetables and eggs

  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then crosswise into 1-inch-wide pieces.
  • Scrub or peel the carrots and trim off the ends; cut the carrots on the diagonal into ¼-inch-thick slices.
  • Remove the mushrooms, reserving the soaking liquid. Discard the stems and thinly slice the mushroom caps.
  • Crack the eggs into a small bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.


Cook the stir-fry

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the mushrooms and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until the mushrooms are dark brown and the scallions are just tender, 2 to 3 minutes. Stir in the bok choy and carrots and cook until crisp-tender, 1 to 2 minutes. Add the eggs and cook, stirring occasionally, until just set but still moist, 2 to 3 minutes.
Add the ramen and vegan “oyster sauce” blend, and 2 tablespoons [3 TBL] of the reserved mushroom soaking liquid (be careful not to include any of the grit). Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce has thickened, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the stir-fry to individual bowls. Garnish with the green parts of the scallions and as much sambal oelek as you like and serve.
Kids Can!
  • Combine the mushrooms and water in a pot.
  • Scrub the carrots.
  • Sprinkle the scallions.